Selecting The Right Cut
First, a definition. Steaks are basically any piece of meat that falls under the category of “fast-cooking” cutscuts that are low enough in connective tissue that they don’t require the long cooking times that “slow-cooking” cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks .
Getting The Grill Ready
Before you add the steak to the grill, make sure you get it as hot as possible. There should always be a good-sized gap between the grates and the heat source. The size of this gap can be dependent on the make and model of the grill. Make sure all of the vents are left open and allow the top grate to heat up. Pour some vegetable oil on a folded up paper towel. Using your tongs to hold the paper towel, wipe down the grate.
How To Grill A Tomahawk Steak Overview
A tomahawk ribeye is a giant cut of steak still on the rib bone, typically 2.5 to 3.5 pounds in weight. Its a sight to behold, and youll want to make sure you do it justice on the grill.
First things first, youll want to get your beef seasoned. Ive always been a fan of keeping things simple when it comes to seasoning quality pieces of meat all you really want to do is bring out the delicious flavor within your tomahawk ribeye.
I like to use a seasoning mixture of kosher salt, black pepper, and garlic powder, but you can feel free to use your favorite steak seasoning as a substitute.
A tomahawk steak is a HUGE piece of meat, so you want to make sure to be liberal when it comes to applying your seasoning. Make sure you coat the entire thing, including sides and even the fatty parts.
From there, let your steak rest at room temperature for about 45 minutes. During this time, the beef will absorb the seasoning and flavor will begin to sink in. Also, the seasoning will absorb some of the moisture inside of the steak which will help create a beautiful crust when we sear later in the process.
While the steak rests, go ahead and get your grill fired up. If you are using a gas grill, you might only need 5-10 minutes to get heated up. If youre working on a charcoal grill, you may need a little more time to get your fire right. Either way, this is a great time to get your grill heated up in preparation to sear your steak.
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How To Grill The Best Ribeye Steak
Before I get into how to grill the perfect ribeye, I have to add a disclaimer: I don’t think theres only one right way to cook most things on the grill and a large part of it is just a matter of personal preferences. Some will say only flip a steak once. Others will tell you to flip repeatedly. Some will say season an hour before, some will tell you to do it just before grilling, and still others will say wait until after you’ve grilled to season with salt. You can go crazy with all of the options.
Season Early And Intentionally
If you season properly, you won’t taste the salt. Salt is a flavor enhancer it brings out the flavor of whatever it touches. When you salt the beef correctly, you taste more beef, not more salt.
Bring the steak home and salt it 24 to 48 hours before you cook it. There is considerable disagreement on this, but I prefer to salt early. This steak is inbound for dinner tomorrow, so season the night before, at the latest.
Not all salts are the same: Each type of salt has different amounts of sodium per volume because of the grain size. If you are using a different type of salt than the recipe specifies, then your results will be off. Something might be over- or under-seasoned. See conversions below.
2 teaspoons Diamond Crystal kosher salt = 1 ½ teaspoons Morton kosher salt = 1 teaspoon table salt
Whichever type of salt you use, get familiar with it and stick with it. My preference is Diamond brand kosher, so that’s what I use in my recipes.
Amount of salt per pound of meat: 1 teaspoon of Diamond kosher salt per pound of meat.
Sprinkle it on with your fingers from about 6 inches above the steak for even distribution. It might seem like a lot of salt, but it’s all going to be absorbed into that big steak and not stay on the surface.
Don’t “marinate” a high-quality steak like this. You just want to taste the steak, salt and the grill.
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How To Grill Ribeye Perfect Juicy And Tender Every Time
The complete guide to grilling a Ribeye steak at home like a professional pitmaster. This cooking guide covers the pro barbecue tips you need to know, the best tools for cooking your steak, and step by step directions to make sure your ribeye comes out perfectly juicy and tender every time.
Have you always wanted to grill a ribeye steak at home, but have been a little intimidated? Well, you are definitely not alone on this one. More than a few have endeavored to grill this premium steak at home with some pretty disastrous results. We’re gonna teach you the best way to grill ribeye.
But the truth is grilling a ribeye is really not that difficult. All you need to do is make sure that the grill is hot enough and you let the good steak rest after it is cooked. Yes, it is as simple as that!
The crown jewel of the menu in any steakhouse, the perfect steak of thick ribeye, and it is one of the most coveted cuts of meat.
When it is well prepared, there is nothing quite like a ribeye steak. How to grill a tender ribeye steak? Let’s figure it out.
This premium cut of meat comes from the loin muscle, which is a long muscle stretching from the neck base to the hip, outside of the rib cage. Because of the high-fat content, there is a decent amount of marbling which means that there is more moisture to cook with.
The First Rule Of Steak House What Kind Of Steak Should I Grill
Its all about sourcing good ingredients. You must first begin with good-quality beef and the right cut. If you get good meat your grilled steaks will shine without any elaborate flavorings or tenderizers.
When choosing the right steak look to the USDAs grading system to assess quality. Beef thats labeled Prime is superior Choice is next in the quality ranking and lastly is Select dont bother if this is all thats available.
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How Long Do You Grill A Two
This can depend on the type of grill you have and if there is a nice marble throughout the steak. If youre using a charcoal grill and the steak has some nice marbling, we would recommend giving the steak three to four minutes searing time on each side and around ten minutes of cooking time once the steak is no longer cooking directly over the coals. However, the cook time for a steak of this size can also depend on how you like your steaks. Obviously, if you like your steaks rare or medium-rare then youll want to cook the steak for a shorter period of time, usually two to three minutes per side and only five minutes cook time once the steak is no longer directly over the coals. Using a digital thermometer can easily help you to determine when its time to take your steak off the grill or if it needs to cook for a few minutes longer.
How Do You Grill A 2 Inch Thick Ribeye Steak
Turn about 1 minute prior to the halfway point. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
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Move To Indirect Heat Area Of Grill
Once you have properly seared the steak, if it is not finished, move it to the side of the grill where it not directly over the coals. Close the lid and continue cooking the steak until you achieve the temperature you desire. Keep in mind that you do not need to flip the steak during this stage of indirect grilling.
How To Get Sear Marks On Steak Without Overcooking
- Its important to start with high heat then reduce the temperature. This creates a quick sear on the outside and nice grill marks, then finishes with even cooking on the inside.
- Preheat grill to medium-high or about 500° F. Add steaks, close lid, then immediately reduce heat to medium. Grill about 5 minutes on each side to an internal temp of 135 to 140°.
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Why You Need To Cook By Temp Not Time
There are so many variables when cooking that simply going off of time will almost always lead to a result you weren’t going for. Steak vary by size, thickness, type and starting temperature, the grill temperature will differ, grates are a different thickness, the air might be warmer or cooler and then there’s the humidity level. What doesn’t change is the desired temperature you want to cook the steak to. The best way to make this happen is simply to rely on a quality probe thermometer.
My Favorite Thermometers
Budget-friendly , reads in 3 to 4 seconds.
Skip the cheap $10 thermometer and invest in a quality one that will be faster, reliable and last a long time.
What Is Indirect Heat
Indirect heat is a barbecue cooking technique in which the food is placed to the side of or above the heat instead of directly over the flame. This is easily accomplished by keeping the charcoal to one side of your grill, or in the case of gas burners half on and half off.
I have a four-burner gas grill and I usually keep the two outside burners on and the 2 inside burners off.
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Tips For Grilling Ribeye Steak
I prefer seasoning this grilled ribeye simply with salt and pepper, but youre welcome to use your favorite steak rub if youre so inclined. But try it first with salt and pepper and see what you think!
Its very important that you let the ribeye come to room temperature before grilling. It allows the steak to come to an even temperature all at once for a perfectly cooked steak.
A thick steak like this one will provide more than a one-person portion. Slice the steak thinly and serve at the table with sautéed mushrooms and the steaks own juices if desired.
Charcoal Or Gas Grill For Steak
Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide. If you have a charcoal grill, you also can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the meat.
Dont worryyou can still cook a great steak on a gas grill. If using gas, open the lid, turn on the gas, and light the grill. Dont light the grill with the lid closed gas can build up inside the grill and create an explosion.
- Looking to upgrade? Check out our list of The Best Grills.
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Where To Get Tomahawk Steaks
If youre lucky like me, your local grocer or butcher will carry tomahawk ribeye steaks on a regular basis. If thats not the case for you, dont worry! In this day and age, technology can help you out. The internet is an amazing place, and there are options out there to get tomahawk ribeyes delivered directly to your doorstep.
My personal favorite place to get tomahawk steaks online is from Snake River Farms. Snake River Farms is a family owned and operated business whose aim is to produce and provide the highest quality farm to market beef in the USA. Their American Wagyu beef is some of the highest quality, most decadent beef youll find just about anywhere. In particular, I can personally attest to the quality of their:
The Last Rule Of Steak House
The answer is most definitely yes! Allow the meat to rest for 5 minutes before serving. Take the steaks off the grill and cover them with foil, away from the heat. This gives all those wonderful juices time to return to the meat, giving you a tender and juicy steak.
All thats left is a sit-down and enjoy the deliciousness of a Steak House quality steak, cooked just right.
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How Long To Cook Ribeye Steak On Grill
Beef should always be cooked to an internal temperature of 145°F according to FoodSafety.gov, which is the temperature for “medium” doneness. My husband likes a medium-rare steak while I prefer medium to medium-well. Figuring out the final temperature can be tricky. Here are some helpful tips:
- 135°F for rare – cook for about 3-5 minutes per side
- 140°F for medium rare – cook for about 4-6 minutes per side
- 145°F for medium- cook for about 5-7 minutes per side
- 150°F for medium well – cook for about 6-8 minutes per side
For thicker steaks, you may need a tad longer than these estimates.
Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
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What Are The Best Types Of Steak For Grilling
Beef was made for fire and youll find many types of steaks are perfect for grilling. These are some of my favorites.
Other options include Skirt, Flank, Flat Iron and Top Sirloin.
Ask your store butcher if youre not sure, otherwise what should be an epic culinary event will turn into a disaster.
Advantages To Grilling Steak
There’s nothing like live-fire cooking to add flavor. In fact, smoke is really the only way to add flavor to food even though it isn’t an actual ingredient. While a medium-rare steak doesn’t take on a ton of smoke flavor, you will definitely taste it. Here are tasty reasons to fire up the grill:
- Easy clean-up
- The flavor from the fire and smoke
- Two zones for control and even cooking
- Gets you outside while cooking and keeps your kitchen cool
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Don’t Forget Carryover Cooking
After you have removed it from the grill, place the steak on a cutting board and loosely cover it with aluminum foil. Let it rest for about 5 minutes the temperature will continue to rise a couple of degrees while the juices are redistributing into the meat. This process is called carryover cooking.
Note: Keep in mind that when you are cooking meat well-done or medium-well, the juices of the meat will release naturally because the muscle fibers degrade, resulting in a less juicy steak.
Cooking the perfect ribeye is not as tough as it seems. Like we said before, you need to make sure that your grill is as hot as it can get and also let your steak rest after cooking. Another critical aspect to remember is to pay attention to the time this is one of the main reasons people overcook their steaks.
Follow the steps of this delicious steak recipe to get the perfect juicy and tender ribeye steak every time!
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